Appelkaka med vaniljkräm (Apple cake with vanilla cream)

This is an amazingly luscious dessert. The addition of lemon to the topping is absolutely inspired.
This was part of our Swedish Eurovision feast!

While you can eat it cold, it comes into its own when it is warm. Eating it straight out of the oven it is a slice of heaven itself. It is more of a pudding/crumble than a cake - so don't expect it to hold its form perfectly when serving!

Ingredients

1/2 cup butter
7 eating apples
2 tbsp caster sugar
2 tsp ground cinnamon
1 cup white sugar
2 egg yolk and 3 egg whites
100g ground almonds
grated rind and juice of 1/2 lemon

For the vanilla cream
double cream, whipped with 1 tsp of vanilla extract.

Method

Preheat oven to 180 degrees C
Butter a 20cm flan or springform tin
Peel, core, and thinly slice the apples and put in a bowl. Add in the caster sugar and cinnamon and toss till coated.
Put into baking tin.
Cream butter and sugar. Beat in egg yolks and then add the almonds, lemon, and lemon rind.
In another bowl, whisk the egg whites until stiff and then fold into the mixture.
Pour this mixture over the apples.

Bake for 40 minutes or until the golden brown on top, and tender apples on the bottom.
Serve with a dollop of vanilla cream.